Cuban Garden Tomato and Corn Fritters (Frituras de Maiz)

About This Recipe

Frituras de maiz - Cuban corn fritters - are a staple street and home snack, usually made from grated fresh corn bound with a little flour and egg, then fried until the edges turn deeply golden and crisp. This version folds in diced tomato and green pepper, giving the fritters a garden-fresh sweetness against the crunch. The batter should be thick enough to hold together but still loose - too much flour and the fritters turn bready instead of tasting of corn. Frying in shallow oil at the right temperature (a cube of bread should sizzle steadily, not violently) is what gives the fritters their signature lacy, crisp edge while keeping the center tender. These are humble, market-stall food - meant to be eaten hot, straight from the pan, with nothing more than a squeeze of lime or a dab of hot sauce.

Ingredients

Serves 4

• 3 cupsfresh or frozen corn kernels(thawed if frozen)
• 2eggs
• 0.33 cupall-purpose flour
• 1tomato(seeded and finely diced)
• 0.5green bell pepper(finely diced)
• 2scallions(thinly sliced)
• 2 clovesgarlic(minced)
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 0.75 cupneutral oil(for frying)

Instructions

1. 1

   Blend the corn

   Pulse two-thirds of the corn kernels in a food processor until roughly pureed, leaving some texture.

2. 2

   Mix the batter

   Combine the pureed corn, remaining whole kernels, eggs, flour, tomato, green pepper, scallions, garlic, salt and pepper in a bowl until just combined.

   The batter should hold its shape on a spoon; if it's runny, add flour a tablespoon at a time.

3. 3

   Heat the oil

   Heat oil in a skillet over medium heat until a small drop of batter sizzles steadily on contact, about 350°F (175°C).

4. 4

   Fry the fritters

   Drop heaping tablespoons of batter into the oil, flattening slightly. Fry 2-3 minutes per side until deep golden brown and cooked through.

5. 5

   Drain and serve

   Transfer to a paper-towel-lined plate to drain excess oil. Serve hot with lime wedges.

Variations

• •

  Add a tablespoon of grated cheese, such as queso blanco, to the batter for a richer fritter.

• •

  Stir in a pinch of smoked paprika for a deeper, slightly smoky flavor.

• •

  Serve with a garlic-lime mojo dipping sauce instead of plain lime for extra punch.

Storage

Best eaten fresh and hot. Leftovers keep refrigerated up to 2 days; re-crisp in a 400°F oven or air fryer for 5-7 minutes rather than microwaving.

Frequently Asked Questions